Sage Scrambled Eggs with Breakfast Sausage Recipe

Ingredients

4 large eggs
4 breakfast sausage links, casings removed
1 tablespoon butter or cooking oil

1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)
Salt and pepper to taste

Nutritional

Serving Size: 1 (182.6 g)
Calories 352.2
Total Fat - 24.4 g
Saturated Fat - 9.1 g
Cholesterol - 483.5 mg
Sodium - 842.5 mg
Total Carbohydrate - 2.5 g
Dietary Fiber - 0 g
Sugars - 1.6 g
Protein - 29.9 g
Calcium - 80 mg
Iron - 3 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a skillet over medium heat, cook the breakfast sausage, breaking it up into smaller pieces using a spatula or spoon. Cook until browned and cooked through. Remove the sausage from the skillet and set aside.

Step 2

Crack the eggs into a mixing bowl and whisk them together until well combined.

Step 3

In the same skillet, melt the butter or heat the cooking oil over medium heat.

Step 4

Add the chopped fresh sage leaves (or dried sage) to the skillet and sauté for about 30 seconds to release their aroma.

Step 5

Pour the whisked eggs into the skillet and let them cook for a few seconds until they start to set around the edges.

Step 6

Gently stir the eggs with a spatula, pushing them from the edges towards the center, allowing the uncooked portions to come into contact with the heat.

Step 7

Add the cooked breakfast sausage back into the skillet with the eggs and continue stirring and folding until the eggs are mostly cooked but still slightly soft and moist.